Has anyone experienced health problems after eating raw fish sushi?!
Has anyone experienced health problems after eating raw fish sushi?
I'm addicted to the stuff. However, since it has become mainstream, I wonder whether every restaurant selects raw fish in a responsible way - I suppose not! Since raw fish can harbor parasites, I am wondering whether these tasty morsels are actually a game of Russian Roulette with my health... Any comments?
Also, is it true that "real" sushi chefs must post their diplomas in view of all? Someone told me this, however I have never seen that in a restaurant.
Yet another question: wouldn' t it be best to select restaurants with japanese sushi chefs as opposed to any other nationality? I know this may come as racist, but since it is kind of the japanese national dish, they must have higher standards in its preparation...
Answers:
Sushi has long been known as a traditional Japanese food, mainly available in specialty markets and not widely consumed in the United States. However, in recent years sushi has become more popular among Americans, with sushi restaurants becoming common and more and more people trying this trendy food for its taste, novelty, and healthfulness.
Sushi is made with vinegared rice, seaweed, vegetables, and often raw fish. Some types of sushi are prepared with cooked seafood, although many popular menu items are served raw. Sashimi is a type of sushi defined as raw fish served alone, without vinegared rice or other ingredients. With raw seafood prepared in any way, however, there are risks of foodborne illness.
Outbreaks of foodborne illness linked to sushi have most often been caused by Vibrio parahaemolyticus, Staphylococcus aureus, Salmonella species and Listeria monocytogenes (1). For example, in February 2006, an outbreak of salmonellosis was linked to a sushi restaurant, Sushi King, in Bentonville, Arkansas (2). The Arkansas Department of Health and Human Services reported that 123 individuals became ill after eating at the restaurant; 30 cases of salmonellosis were confirmed. Following the outbreak, Sushi King was voluntarily closed to sanitize the restaurant and implement employee classes on safe food handling. As sushi has become more popular, outbreaks such as this serve as a reminder of the food safety risks of consuming raw seafood - especially for those with compromised immunity.
The Boulder County (Colorado) Public Health Department website provides guidelines for consumers who eat sushi at restaurants or prepare it at home (3). According to Section 3-102B of the Colorado Retail Food Establishment Rules and Regulations (4), "raw, raw-marinated, lightly cooked-marinated, marinated, or partially cooked fish other than molluscan shellfish shall be frozen throughout to a temperature of -4°F (-20°C) or below for 168 hours (7 days) in a freezer, or to a temperature of -31°F (-35°C) or below for 15 hours in a blast freezer" prior to preparation for use. The only exceptions are certain species of tuna: Thunnus alalunga, Thunnus albacares (Yellowfin), Thunnus atlanticus, Thunnus maccoyii (Southern Bluefin), Thunnus obesus, and Thunnus thynnus (Northern Bluefin) (3, 4). These may be served or sold in a raw, raw-marinated or partially cooked ready-to-eat form without prior freezing.
When purchasing raw seafood in grocery stores or ordering from a restaurant menu, the Boulder County Health Department recommends looking for the words "sushi-grade" or "sashimi-grade," indicating that the seafood has been commercially frozen according to state the regulations. In addition, proper handling and preparation habits are crucial to ensure the safety of sushi made with raw fish. After purchase, raw seafood and fish and sushi rice should be refrigerated below 41°F until served. Preparing rice with vinegar, as is often done for sushi, lowers the pH of the product, which help slow the rate of bacterial growth (3).
Once sushi rolls and sashimi are prepared, they should be immediately refrigerated until serving. Cross-contamination is also a concern since sushi can be made with both raw and cooked fish. To prevent cross-contamination, raw and cooked fish must be physically separated during preparation, and different utensils, cutting boards, and surfaces should ideally be used.
Finally, individuals with compromised immunity (young children, the elderly, pregnant women, and persons with disease or chronic illness) should entirely avoid consuming sushi made with raw fish or seafood.
By paying attention to these guidelines, sushi lovers can enjoy the new trend as more specialty sushi restaurants pop up around the country. More information on sushi safety is available at the following websites:
http://www.cfsan.fda.gov/~comm/ift4-4.ht...
http://www.co.boulder.co.us/health/envir...
http://hgic.clemson.edu/factsheets/hgic3...
http://hgic.clemson.edu/factsheets/hgic3...
I got very sick off of raw oysters once, was hugging the toilet for 4 days and nights. I love them but now when I eat them, they arefried
I've been eating sushi for quite a while now and have never suffered any ill effects...although granted, the restaurants have been owned by Japanese and/or have Japanese chefs. Even the better grocery stores in the area have Japanese sushi chefs preparing it daily.
Never gotten sick off sushi, and I've eaten it every week for years.
Not sure about the diploma question.
I feel having high standards in food preparation, or anything else, is a trait anyone can have, regardless of race. It could depend on upbringing, in which case you'd want to see if the chef was raised eating/preparing sushi. An American whose parents loved sushi would very much qualify.
I have never gotten sick of of it but have the same concerns as you. I am sure that most of the resturants that I go to the fish is not caught with in a week.
My Dad loves sushi and he has never gotten sick from it.I don't think anyone I Know has but I am sure it is a possibility just like any other food.
While it is possible to get sick eating raw seafood, a few thing might help to reduce your chances. #1 Freezing kills parasites. Virtually , all the fish you eat in sushi bars have been frozen. Fish imported from Japan is almost always frozen. #2 Never eat fish that live near the shore on a year around basis such as mackerel or perch that have not been frozen. In California, seal excrement is a source of parasites (nematodes) that fish may eat and get infected. It is better to eat highly migratory type of species such as tuna. #3 Do not eat raw fish you have caught. Eat only at sushi bars. Lastly, in regards to the quality of the restaurant, "you get what you pay for."
Diplomas are not issued. I have eaten in dozens of sushi bars including in Japan and I have never seen a diploma. Maybe they are getting confused with the fugu specialists who must be licensed to clean and serve fugu. (puffer fish, very poisonous and deadly if not cleaned properly)
It is not the race of the chef that matters. It is where they train. Chefs train in Japan for many years. In the U.S., sushi chef school is about 6 months. You do the math.
I have never gotten sick on sushi.
As with any experience dining out...
It isn't the quality of the restaurant but the quality of the chef who happens to be on duty when you eat there!
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First off, you can get sick FROM ANY kind of food. When you eat out, you take the chance that one of the chefs can have a transmittable disease....from any cuisine.
Naturally raw food is a greater concern because the germs aren't killed as it's cooked.
Having said that....I've been eating sushi since I was 6 years old (my father did business in Japan) and I'm 54 now. I've NEVER become ill from eating sushi. But I've been ill many times after eating raw shell fish. (Don't eat any raw shellfish during months without an R, basically warmer months)
To be on the safer side, always go to a sushi restaurant which is busier. Busier means they keep ordering fresh fish, nothing lays around. Second, make sure the chefs all wear rubber gloves, whether the state requires them or not. Thirdly, when they accept tips by hand...see if they remove their glove. If they don't and the money touches the glove...they're just transferring all the bacteria on money that's been handled by thousands of people onto your raw food.
Real Japanese sushi chefs, or those SUPERVISED by Japanese sushi chefs only choose the freshest fish. First for safety, and second for taste. Sit at the sushi bar and watch the chefs. You'll soon learn if that restaurant is a place to trust.
Hope this helps.....HI!